Too Simple Cream Of Chicken Noodle Soup

2 lg Chicken Breasts [bone in

& skin on} 2 lg Chicken Thighs [bone in

& skin on] 1 pk Green beans {frozen]

1 pk Carrots [frozen]

1 pk Corn [frozen]

5 md Potatoes (thin skinned or

Peeled) [/" cubed] 2 tb Minced onion

1/4 c Chicken bouillon (or 6

Crushed cubes) 1 lb (1 box) macaroni (or equiv-

-alent amount of pasta) 6 tb Butter

1/3 c Flour

1 1/2 c Milk

1/2 tb Bell's Seasoning

1/4 ts Sage [ground]

1/4 ts Thyme [ground]

1) In a dutch oven, boil the chicken `til it is ready to fall of the bones;

then remove from the broth and set aside... 2) Add the macaroni (or the pasta) and all of the veggies to the broth and

cook `til tender.. 3) Remove the skin, bone the chicken and slice/dice the meat to /" to /"

pieces as desired and add to the broth... 4) Add the bouillon a little at a time `til the desired flavor is achieved,

being sure to mix well, sampling as required... 5) In a small bowl, melt the butter, then whisk in the flour to form a

paste, slowly whisk in the milk `til smooth and creamy, then add to the soup stirring `til well blended... 6) Add the "Bell's Seasoning" and the remaining spices and simmer for 20

min.; Cool to desired temp. and serve...